When I was a young girl, I loved going grocery shopping with my parents. Walking past the deli and bakery, my eyes would dart back and forth, always looking for free samples of cheese or—on a good day—a cookie. Scurrying under the florescent lights, we would walk the aisles of the dry goods section, selecting sugars, flour, canned goods, and crackers. In this area of the store, I would gleefully scamper down one particular aisle, my eager nose inhaling deeply: the coffee aisle. I cannot remember a time when this smell did not appeal to me. I love the smell of coffee. I also love the taste of coffee. And I love the comfort and satisfaction of making a steaming cup of coffee to drink. Yet, every time I make coffee, I have a dilemma: what to do with the coffee grounds? As any good student in this technological age, I asked the ever-knowledgeable Internet. My coffee grounds could become garden fertilizer (for my non-existent garden), room deodorizers, or flea repellent for my non-existent dog. More often than not, coffee grounds would wind up in a piece of foil on my table to “deodorize the room,” or in my large cooler to keep that smelling like coffee, instead of the gross cooler-smell.
However, all of this changed the other day.